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Crockpot Beef Stew

Crockpot Beef Stew
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A hearty and flavorful Crockpot Beef Stew recipe, perfect for a comforting meal.

Ingredients

Scale
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 carrots, peeled and cut into 1-inch pieces
  • 3 celery stalks, cut into 1-inch pieces
  • 2 cups diced potatoes (Yukon Gold or red potatoes preferred, about 1 inch cubes)
  • 4 cups beef broth
  • 1 (6 ounce) can tomato paste
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. In a large bowl, toss beef stew meat with flour, salt, and pepper until coated.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches on all sides. This step is optional but adds flavor. Transfer browned beef to a 6-quart or larger slow cooker.
  3. Add chopped onion, carrots, celery, and potatoes to the slow cooker.
  4. In a separate bowl, whisk together beef broth, tomato paste, minced garlic, Worcestershire sauce, and thyme. Pour this mixture over the beef and vegetables in the slow cooker.
  5. Add the bay leaf to the slow cooker. Stir gently to combine.
  6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until beef is fork-tender and vegetables are soft.
  7. Remove and discard the bay leaf. Taste and adjust seasonings as needed.
  8. Serve hot, garnished with fresh chopped parsley. Great with crusty bread.

Notes

  • Browning the beef before adding it to the slow cooker is optional but enhances the flavor of the stew.
  • Yukon Gold or red potatoes are recommended for their texture and ability to hold their shape.
  • This stew pairs wonderfully with crusty bread for dipping.

Nutrition

Find it online: https://www.masterthecook.com/crockpot-beef-stew/